my daily sourdough bread

Best Savory Sourdough Empanadas Recipe

Natasha Krajnc

INGREDIENTS For the dough

– 113g sourdough discard – 28g water – 1 egg – 300g all-purpose flour – 1/2 tsp baking powder – 226g butter

INGREDIENTS For the filling

– 300g Yukon gold potato – 226g ground beef – 150g carrots – 75g raisins (optional) – 60g peas – 1 tsp smoked paprika – 1 tsp organic garlic powder – 1/2 tsp organic black pepper grinder – 1 tsp sea salt

For the egg wash – 1 egg – 14g water – 1/8 tsp sea salt

1. Before we get to pastry baking, you need to freeze your butter. The best way to do this is to cut your butter into 1/2-inch thick cubes and freeze them until you’re ready to use.

2. Combine sourdough discard, water, and egg in a small bowl, then mix until your sourdough starter discard has completely dissolved. Set this aside, or refrigerate until you’re ready to use. It’s important that this mixture remains cold.

3. Grab a large bowl, and place flour, toss in the cubes of butter until they’re well coated in flour. Squish or pinch the pieces of butter with your fingers, so that they become smaller, rather than having huge chunks of butter in your bowl.

4. Using your hands, create a well or opening in the center of your flour, and pour the wet mixture into the center. Use a spatula to gently mix your dough.

Bread bun

Natasha Krajnc

Click here to read the full blog: